10 pounds potatoes
2 cups 2% milk or heavy cream
3 sticks butter
1 cup sour cream
2 tbsp garlic salt
First peel potatoes and wash them. Slice in half length wise and place I to a pot filled with water so all potatoes are covered. Then bring to a boil and boil until fork tender, not falling apart. About 12-15 minutes for larger potatoes. The. Drain and place back into kettle. Have all ingredients ready to go. Soften 2 sticks of butter and add to pot along with 1 cup milk and 1/3 cup sour cream. With a mixer mix until it starts to form. Then add in the other cup of milk and the sour cream blend again until creamy. If you need a little more milk add in little increments until smooth. Taste and add another half a tsp in garlic salt if needed. Then place into a baking pan and spread even. Dice the other stick of butter up into pads of butter and place around in top of potatoes. Cover with cling wrap the. Tim foil and freeze. To bake thaw the day before then remove cling wrap. Bake at 350 for an hour or until hot and creamy again. Sprinkle with fresh parsley for garnish!!